Homemade Chicken Taquitos Recipe
Posted Nov 04, 2026
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In this homemade chicken taquitos recipe, a flavorful, cheesy chicken filling is baked in corn tortillas until golden brown and crispy! They’re better than store-bought chicken taquitos and easy to make at home!
My kids literally love taquitos. They ask for them all the time, and I’ll admit, I buy the giant box from Costco more than I prefer. So one day I said, “Enough is enough,” and I created this homemade taquitos recipe.
They have more filling than frozen taquitos, which means they’re much heartier. Plus, I know exactly what I’m putting in them, which means zero less than desirable ingredients. Tender shredded chicken is mixed with salsa, spices, and cheese, rolled in tortillas, and baked until crispy and golden brown for the perfect weeknight dinner.
We love dipping them in sour cream, salsa, and guacamole for the full chicken taquitos experience!
Why You’ll Love This Chicken Taquitos Recipe
- Better than the box
- Easy to make with rotisserie chicken (or leftover chicken)
- You control the ingredient quality
- Freezer-friendly
- Kids love them
Chicken Taquitos Ingredients & Substitutions
- Shredded Chicken. I suggest using a rotisserie chicken for the easiest chicken taquitos. Or, you can make shredded chicken breasts, make a batch of this crock pot Mexican chicken for extra flavor, and use it in this recipe; shredded chicken thighs all work well.
- Cream cheese. I suggest full-fat, but any variety works.
- Sour cream. Greek yogurt works well in place of sour cream.
- Salsa. Choose your favorite.
- Spices. Instead of individual spices, you can use 1 ½ Tablespoons taco seasoning.
- Corn tortillas. Flour tortillas also work really well.
How to Make Chicken Taquitos at Home
Let’s walk through this recipe together, and don’t forget to watch the video for additional guidance. We’ll start with some quick tips before moving into step-by-step instructions:
Expert Tips for Crispy Taquitos
- Warm the tortillas before rolling to prevent tearing.
- Don’t overfill the tortillas.
- Spray lightly with oil before baking.
- Use a toothpick to secure the taquitos while baking.
- Use freshly shredded cheese.
- Bake on a silicone baking mat to prevent sticking.
Start by making the chicken taquitos filling. Stir the cream cheese, sour cream, salsa, lime juice, cumin, chili powder, garlic powder, onion powder, salt, pepper, and cilantro together in a large bowl.
Then add the shredded chicken and stir until fully incorporated into the filling mixture.
Next, warm the corn tortillas in the microwave for 15 seconds, remove from the microwave, and cover with a tea towel to keep them warm. Then, put 3-4 Tablespoons of filling in each tortilla.
Wrap the chicken taquitos tightly, being careful not to crack the tortillas. (You might need to re-warm some of the tortillas towards the end. As you wrap the tortillas around the filling, put a toothpick into the seam of the tortilla lengthwise. Evenly space the taquitos out on the prepared baking sheet so they aren’t touching.
Then spray the taquitos with olive oil spray and sprinkle with flaky sea salt.
Bake in the preheated oven for 15-18 minutes, or until the tortillas are lightly browned on the bottom and the filling is slightly bubbly. Let them cool slightly, then serve the crispy chicken taquitos warm with your favorite toppings.
What to Serve with Chicken Taquitos
Here are some suggestions on great dips and sides to serve with these shredded chicken taquitos to make them a full meal!
- Homemade guacamole and homemade salsa for dipping.
- Or try mango salsa and pineapple salsa for a sweet and savory twist.
- My kids love to dip their taquitos in homemade queso!
- Serve with a side of Mexican rice or cilantro lime rice.
- Or this Mexican corn salad or corn salsa!
Store
Store leftover chicken taquitos in an airtight container in the refrigerator for up to 5 days.
How to Freeze Chicken Taquitos
Or, you can freeze chicken taquitos in two ways:
Freeze Before Baking
Assemble the taquitos, put them on a baking sheet, and flash-freeze. Then transfer to an airtight container and freeze for up to 2 months.
Freeze After Baking
Bake the taquitos, then flash freeze them on a baking sheet. Then transfer to an airtight container and freeze for up to 2 months.
How to Bake Frozen Taquitos (or Reheat Baked Taquitos)
For the best crispy texture, bake chicken taquitos directly from frozen—there’s no need to thaw them first.
- Preheat the oven to 400°F (204°C).
- Arrange the frozen taquitos in a single layer on a baking sheet.
- Lightly spray them with olive oil and sprinkle with flaky sea salt.
- Bake for 20-25 minutes, flipping halfway through, until heated through and crispy.
- Serve immediately with your favorite dipping sauces.
Tip on reheating frozen taquitos
If the taquitos were frozen before baking, they may need closer to 25-30 minutes in the oven. If they were frozen after baking, they usually reheat in 18-22 minutes.
Chicken Taquitos Recipe FAQS
Yes, you can freeze this recipe either before or after baking.
Yes, definitely, there are a couple of ways to do this. Assemble the taquitos, bake, and freeze. Then reheat when you want to serve. Or you can make the filling ahead of time and store it in the refrigerator. Then assemble and bake when ready to serve.
Taquitos are made with corn tortillas, while flautas are often made with flour tortillas and are a little larger.
I love using rotisserie chicken because it’s so easy! Or you can use shredded chicken breasts, make a batch of this crock pot chicken tacos for extra flavor, and use it in this recipe; shredded chicken thighs all work well.
Slightly warm the tortillas before warming, then secure them along the seam with a toothpick while baking.
I prefer to use sharp or medium cheddar, but you can also use Monterey Jack, Pepper Jack, or a Mexican cheese blend.
Yes. Air-fry at 400°F for 8–10 minutes or until golden brown and crispy.
Yes! Chicken taquitos can be baked directly from frozen without thawing. Place them on a baking sheet, lightly spray with oil, and bake at 400°F for 20-25 minutes, or until heated through and crispy. This makes them a perfect make-ahead meal or freezer-friendly snack.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chicken Taquitos Recipe
Video
Equipment
Ingredients
- 4 cups chicken* (cooked and shredded)
- 8 ounces cream cheese (softened to room temperature)
- ¼ cup sour cream
- ½ cup salsa
- 1 Tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ cup cilantro (chopped)
- 16 corn tortillas
- spray olive oil (or olive oil in a spray bottle)
- Flaky sea salt
Instructions
- Preheat oven 400 Fahrenheit (204 degrees Celsius). Line a large baking sheet with a silicone baking mat and spray with oil or cooking spray
- Combine the cream cheese, sour cream, salsa, lime juice, cumin, chili powder, garlic powder, onion powder, salt, pepper and cilantro in a large bowl.
- Then stir in the chicken until coated.
- Warm the corn tortillas in the microwave for 15 seconds, remove from the microwave and cover with a tea towel to keep them warm.
- Then, put 3-4 Tablespoons of filling in each tortilla.
- Wrap them tightly being careful not to crack the tortillas. (you might need to re-warm some of the tortillas towards the end).
- As you wrap the tortillas around the filling, put a toothpick into the seam of the tortilla lengthwise.
- Evenly space the taquitos out on the prepared baking sheet so they aren’t touching.
- Then spray them with olive oil spray and sprinkle with flaky sea salt.
- Bake for 18-20 minutes, or until the tortillas are lightly browned on the bottom and the filling is slightly bubbly.
- Let cool slightly then serve warm with guacamole, salsa, sour cream, etc.
Notes
- *Chicken. I suggest using a rotisserie chicken to make this recipe super easy. Or, you can make shredded chicken breasts, make a batch of this crock pot Mexican chicken for extra flavor and use it in this recipe.
- Cream cheese. I suggest full-fat, but any variety works.
- Sour cream. greek yogurt works well in place of sour cream.
- Spices. instead of individual spices, you can use 1 ½ Tablespoons taco seasoning.
- Corn tortillas. flour tortillas also work really well.
- Preheat the oven to 400°F (204°C).
- Arrange the frozen taquitos in a single layer on a baking sheet.
- Lightly spray them with olive oil and sprinkle with flaky sea salt.
- Bake for 20-25 minutes, flipping halfway through, until heated through and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
